Roasted Cauliflower and Chick Pea Soup


It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

I often find that the simplest ingredients make the best soups.

For this recipe, I  wanted to use up a head of cauliflower that I had in my fridge so I decided to roast it to enhance its flavors. Chickpeas and celery provided a nutty flavor.  And, when blended together, gives the soup a hint of cream even though it only contains vegetables and some dill.

This soup serves dual purposes for adults as well as a nice puree for my baby, who loved it just as much as I do!


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